as it's St Patrick's Day, here is a recipe for beef and guinness pie. the recipe is courtesy of gordon ramsay:
Beef and Guinness pie
750g lean braising steak, eg, skirt of beef
4 tbsp plain flour
Freshly ground salt and pepper
4 tbsp olive oil
1 tbsp tomato purée
500ml (a pint) Guinness
350g shallots, peeled
A few sprigs of thyme
2 bay leaves
2 garlic cloves, peeled
500g shortcrust or puff pastry
1 free-range egg yolk mixed with 1 tbsp water
Preheat oven to 400 degs F.
1 Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat.
2 Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaves and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaves.
3 Transfer the meat to a 20cm pie dish 5-7cm deep.
4 Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2cm overhanging. Brush the top with the egg.
5 Transfer to a baking tray and place in the oven. Bake for 15-20 minutes until pie top is golden brown.
for st paddy's day: beef and guinness pie
as it's St Patrick's Day, here is a recipe for beef and guinness pie. the recipe is courtesy of gordon ramsay:
Beef and Guinness pie
750g lean braising steak, eg, skirt of beef
4 tbsp plain flour
Freshly ground salt and pepper
4 tbsp olive oil
1 tbsp tomato purée
500ml (a pint) Guinness
350g shallots, peeled
A few sprigs of thyme
2 bay leaves
2 garlic cloves, peeled
500g shortcrust or puff pastry
1 free-range egg yolk mixed with 1 tbsp water
Preheat oven to 400 degs F.
1 Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat.
2 Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaves and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaves.
3 Transfer the meat to a 20cm pie dish 5-7cm deep.
4 Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2cm overhanging. Brush the top with the egg.
5 Transfer to a baking tray and place in the oven. Bake for 15-20 minutes until pie top is golden brown.
